Submitted by DakotaRose on April 24, 2008 - 6:40pm.

Breads made with exotic flours


I went down to our local mill and purchased some exotic flours the other day.  I want to use them as additions to our favorite whole wheat recipe.  I was just wondering if anyone else has worked with these flours and has some good recipes for them.  I started out today by adding some quinoa to the recipe and it came out dense, but boy was it good.

Thank in advance.
Lydia


Submitted by umbreadman on November 26, 2007 - 10:10pm.

Multigrain High-Extraction Sourdough Hearth Bread & Sunflower Seed Bread with Sprouted Grains

So today i started a double batch variant of a multigrain hearth bread in the PR delayed fermentation/epoxy style. I decided to add 12ozs of cooked brown rice, quinoa, and amaranth grains for extra protein; i've also found that the quinoa sometimes gives a pleasant little *pop* if you happen to catch a grain between your teeth while eating the bread. It's "retarding" now; meaning I got lazy, and didn't want to bake it tonight so i left the bowl in the cold basement to do its thing.